Recipe by lesliecoy
This recipe was so different we had to try it - Turned out so great we want to share it! Sweet with a Kick - or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find "mango nectar" - so I used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky "juice" .
- 1 tablespoon salt, Kosher
- 1 tablespoon brown sugar, packed
- 1 1⁄2 teaspoons dry mustard
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon ground black pepper (set aside 2 1/2 teaspoons of rub mixture)
- 6 lbs pork back ribs (about 2 racks)
- 1⁄3 cup mango nectar (see notes)
- 1 tablespoon cider vinegar (and reserved rub)
- 1⁄2 cup onion, chopped (1 medium)
- 1 tablespoon vegetable oil
- 1 cup barbecue sauce
- 3⁄4 cup mango nectar
- 1⁄4 cup spiced rum (Captain Morgan)
- 2 tablespoons honey (and reserved rub)
Directions See How It's Made
- . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using.
- For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper.
- Set aside 2 1/2 tablespoons of the mixture.
- Sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
- Cover and let stand at room temperature of 15 minutes.
- For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
- Set aside the remaining 2 tablespoons rub for the Caribbean Sauce.
- Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.).
- Place ribs on top and middle racks of smoker.
- Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
- For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups.
- Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker.
- Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.).
- Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving.